By Jonathan Hatchman, Food Editor, @TLE_Food
French-born Sebastien Guesdon has made quite a name for himself over the past two decades. Having worked for acclaimed bars such as The Ritz hotel’s Rivoli Bar, Galvin at Windows, and the bar at roast, the qualified mixologist now serves as the general manager of The Lucky Pig and head barman at The Lucky Pig’s new Fulham venue. So in celebration of the opening, Guesdon has shared a recipe for Jimmy Barrat’s original ‘Tomatini’ cocktail that’s on the menu at The Lucky Pig.
Why not have a go at making it for yourself before heading along to the new Fulham outpost to taste the real deal?
The Lucky Pig can be found at 374 Northend Road, Fulham, SW6 1LY.
Tomatini
Ingredients
- 1 large vine ripe Tomato
- 2 shots Ketel One Vodka
- 1/2 shot white Balsamic Vinegar
- 1/2 shot freshly squeezed Lemon Juice
- 1/2 shot Sugar Syrup (2 sugar to 1 water)
- 1 pinch Black Pepper
Instructions
- Muddle Tomato in the base of a shaker. Add other ingredients, shake with ice and fine strain into chilled glass.
- Serve in a coupe glass.
By Jonathan Hatchman, Food Editor, @TLE_Food
French-born Sebastien Guesdon has made quite a name for himself over the past two decades. Having worked for acclaimed bars such as The Ritz hotel’s Rivoli Bar, Galvin at Windows, and the bar at roast, the qualified mixologist now serves as the general manager of The Lucky Pig and head barman at The Lucky Pig’s new Fulham venue. So in celebration of the opening, Guesdon has shared a recipe for Jimmy Barrat’s original ‘Tomatini’ cocktail that’s on the menu at The Lucky Pig.
Why not have a go at making it for yourself before heading along to the new Fulham outpost to taste the real deal?
The Lucky Pig can be found at 374 Northend Road, Fulham, SW6 1LY.
Tomatini
Ingredients
- 1 large vine ripe Tomato
- 2 shots Ketel One Vodka
- 1/2 shot white Balsamic Vinegar
- 1/2 shot freshly squeezed Lemon Juice
- 1/2 shot Sugar Syrup (2 sugar to 1 water)
- 1 pinch Black Pepper
Instructions
- Muddle Tomato in the base of a shaker. Add other ingredients, shake with ice and fine strain into chilled glass.
- Serve in a coupe glass.